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Perfect Custom Diploma Royal Icing Sugar Cookies with Gold Luster Dust

custom diploma royal icing sugar cookies - featured image
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These elegant diploma-shaped sugar cookies feature a buttery base topped with smooth royal icing and a shimmering gold luster dust finish, perfect for celebrations like graduations.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 large egg whites (or 6 tablespoons pasteurized egg whites)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Water, as needed to adjust icing consistency
  • 1 teaspoon gold luster dust
  • 1 teaspoon clear alcohol or lemon extract (for mixing with luster dust)

Instructions

  1. In a large bowl, cream together 1 cup (227g) softened unsalted butter and 1 cup (200g) granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  2. Add 2 large eggs, one at a time, beating well after each addition, then stir in 2 teaspoons pure vanilla extract.
  3. In a separate bowl, whisk together 3 cups (360g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing.
  5. Divide the dough into two discs, wrap each in plastic wrap, and chill for at least 1 hour or overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll out one dough disc on a lightly floured surface to about ¼ inch (6 mm) thick. Cut shapes using a diploma cookie cutter and transfer to baking sheet.
  8. Bake cookies for 8-10 minutes until edges begin to turn golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. Prepare royal icing by beating 3 large egg whites with 4 cups (480g) powdered sugar, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract until smooth and glossy. Add water 1 teaspoon at a time to reach piping consistency.
  10. Divide icing into portions for base flooding (thinner) and finer piping (thicker).
  11. Fill piping bags with fine tips. Outline cookie edges with thicker icing, then flood inside with thinner icing. Use a toothpick to pop bubbles and smooth edges.
  12. Let base layer dry for at least 2 hours or overnight.
  13. Pipe diploma details with thicker icing once base is dry.
  14. Mix 1 teaspoon gold luster dust with 1 teaspoon clear alcohol or lemon extract to create paint. Use a small brush to gently paint raised icing details. Let dry completely.

Notes

Use pasteurized egg whites for safety. Chill dough for easier rolling and cutting. Let royal icing dry fully before applying gold dust to avoid smudging. Store decorated cookies in a single layer at room temperature in an airtight container. For gluten-free or dairy-free versions, substitute flour and butter accordingly but expect texture changes.

Nutrition

Keywords: sugar cookies, royal icing, gold luster dust, diploma cookies, graduation cookies, decorated cookies, celebration treats

Find it online: https://tempotaste.com/perfect-custom-diploma-royal-icing-sugar-cookies-easy-gold-luster-dust-tutorial/